Cook penne according to package directions.
Drain and set aside. Meanwhile, in a 4-quart saucepan, heat tomatoes,
tomato sauce and wine, allow to simmer. In a nonstick skillet, heat olive
oil, add garlic and ground veal, and saute until veal is cooked. Drain
excess fat, pat veal with paper toweling to further remove any fat. Add
veal to tomato sauce. Season with fresh basil, salt and pepper. Divide
penne into individual bowls, top with sauce.

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